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{"id":4037,"date":"2016-03-05T21:41:10","date_gmt":"2016-03-06T03:41:10","guid":{"rendered":"http:\/\/admin.patheos.com\/blogs\/janetheactuary\/?p=4037"},"modified":"2016-03-05T21:41:10","modified_gmt":"2016-03-06T03:41:10","slug":"in-other-news-conquering-fodff","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/janetheactuary\/2016\/03\/in-other-news-conquering-fodff.html","title":{"rendered":"In other news . . . conquering FODFF"},"content":{"rendered":"\n<\/head>

$\"fryer\"$ <\/a><\/p>\n

That is, Fear of Deep Fat Frying (not to be confused with FOMA, or Fear of Missing Out).<\/p>\n

Pictured above is the fryer I bought at Aldi, oh, about a month ago by now. \u00a0I dithered and dawdled about unpacking it until I finally did so on Thursday, when I made french fries, and then followed that up with fish sticks yesterday.<\/p>\n

And it works, and it\u2019s pretty cool how quickly you can make these sorts of items, and how much easier it is than fussing with baking them in the oven. \u00a0What I haven\u2019t figured out yet is this: \u00a0how many times can I re-use the oil before I have to toss it? \u00a0Will it be obvious, or will I only realize I should have done so when I bite into whatever it is I\u2019ve cooked? \u00a0Is it necessary to strain the oil each time (I\u2019ve done this so far)? \u00a0And is it better to store the oil in the fryer or in a tupperware in-between frying (which would also enable storing the fryer somewhere other than the countertop, on which there\u2019s precious little space \u2014 not that there\u2019s much more space anywhere else, and lack of space for small appliances was one of the reasons I hadn\u2019t bought a fryer before now, in addition to the need to buy a gallon of oil)?<\/p>\n

My next efforts will be such things as chicken fingers, and maybe even some variant of donut, which I\u2019d been wanting to try for a long time.<\/p>\n

So now, dear readers, please give me your advice: \u00a0what helpful hints should I know about deep frying? \u00a0And what works well recipe-wise?<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"